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Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Won’t you join @prairierosewitch and I in an exploration of tarot from an elemental perspective during the month of December? Please say yes! ;-)
Join The Elemental Tarot Challenge, December 2015 Edition.
We can’t wait to see everyone share their perspectives on tarot!!
Please let either of us know if you have any questions.
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The amount of spontaneous vegetation in a given city always seems to be inversely proportional to it's economic prosperity. In NYC Manhattan with sky high property values there is little spontaneous vegetation while Brooklyn and the Bronx are filled with it. Frank Egler 1966 - The Wild Gardener in the Wild Landscape
The amount of spontaneous vegetation in a given city always seems to be inversely proportional to it’s economic prosperity. In NYC Manhattan with sky high property values there is little spontaneous vegetation while Brooklyn and the Bronx are filled with it. Frank Egler 1966 – The Wild Gardener in the Wild Landscape
Bottom right the 2Solitudes Food Forest we started 5 years ago. Other images are of maintained landscapes. What has more value?
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Welcome to the Hood MothaF%$#!&?
PARANGA EXPERIMENTAL FOREST FARM
Paranga is named after the Scarlet Tanager, a bird that nests on this 17 acre land situated in the Laurentian Forests of Quebec.The experimental part comes from the question we often ask ourselves here: can we gain a livelihood from this land and respect the integrity of the surrounding forest? The site was cleared in 2008 and the house completed (kind of) in 2010. Some of our current dreams and…
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Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Something terrible must have been happening for the past 6 years I’ve been studying herbalism because not once during this time had I made a bonafide fire cider until! Everything changed this winter as the third batch is steeping away, ready to be filtered & bottled in a mere 2 weeks.
There are dozens of herbal sites that expound and exclaim the many benefits and virtues of fire cider…oddly enough as I flipsy-through my herbal books I cannot find a single recipe!
And yet has for generations been popular herbal remedy that crossed the delicate lines of food and medicine. I don’t have any books by Rosemary Gladstar but her website is dedicated to freeing the fire cider tradition from trademark regulations aka “piracy.”
As with all of our recipes here at Homestead Nomads, there are no recipes. I own nothing, eat everything. Borrow tunes from much better harmonizers of herb & solvent.
These 3 batches are half-planned, using a lot of what is already on hand. While I transplanted a lot of horseradish this autumn, I didn’t leave any to dry or blend. Then I made sure to pump up the garlic & pepper.
Other essential ingredients can be citrus, ginger, turmeric… all delicious stimulation and circulating plants. I prefer my recipes to tend bitter than sweet, all while keeping the heating qualities.
The tonic can be consumed by the tablespoon or added into recipes where vinegar, citrus, or any acid component is used.
Chop or grate or break up all the ingredients, to 2/3 to the top any glass jar (I use a 1L Mason jar). Top up with unpasteurized apple cider vinegar, preferably fermented with Mother. Cap & let infuse at least 3 weeks, shaking every day. Filter & bottle once time is up & enjoy! I like to eat whatever mace is left over. The ginger, garlic, berry, and especially balsam fir is quite tasty and full of the same warming effects.
Here are 3 delicious versions of this age-old tonic.
Sweet Citrus Fire Tonic
Fruits : Lemon & Orange (peels on, cut into 1/8ths)
Leaves : Rosemary, thyme, oregano, melissa, basil, nettle
Roots : Garlic, ginger, turmeric, chicory
Spice : cayenne, habanero, black pepper
Fungi : Turkey tail, chaga
New Moon Fire Oxymel
Fruits : Lemon(peels on, cut into 1/8ths), elderberry, goji
Leaves : Balsam fir, nettle, California Poppy
Roots : Ashwaganda, astragalus, garlic, ginger, turmeric
Spice: Cayenne, black pepper.
Honey
Summoning Fire Oxymel
Fruits : Seaberry, elderberry, goji, juniper, cacao nib
Leaves : Cannabis, basil, balsam fir tip, nettle, hops clover, lavender,
Roots : Chicory, maca, shallot (sliced thinly), dandelion, astragalus, garlic, ginger, turmeric, ashwaganda
Spice : Clove, cinnamon, cardamom, chili
Extras : Bee pollen, melissa tincture, honey, chaga
What are your favourite fire cider blends? Comment below & share your recipes & finds!
Setting Flames to Fire Cider Something terrible must have been happening for the past 6 years I've been studying herbalism because not once during this time had I made a bonafide fire cider until!
Top Notch Miso Brownie Recipe
Top Notch Miso Brownie Recipe
Miso Brownie is not just one of our Partridge Chanteclers. As with most brownie recipes, the base is chocolate and eggs – this time I broke down the ingredients to their bare bones; replace the pre-made chocolate with cocoa butter and jazz up the cocoa powder. This recipe is adapted from the New York dessert artist Nicole Bermensolo as found on Splendid Table. Mise En Place 250g butter 200g cocoa…
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Spring Breakfast Bowl Recipe
Spring Breakfast Bowl Recipe
Having gone a crazy with the sprouting these past couple of weeks, I am trying to find new ways to enjoy germinated wheat & buckwheat. They are a great source of enzymes and delicious bacteria! I love the chia pudding craze so I decided to take a little turn on this trendy classic. This is great to make in the evening and let set overnight to enjoy anytime during the day. Like any of the…
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use up sprouting bulbs of garlic
chopped up
infusion
sunfusion
Winter is ticking into springtime and a lot of our garlic braids are starting to germ!
There is nothing wrong with the herb, but we have so much left over and ready to be transformed into a delicious & soothing remedy for the changing seasons.
I start by clearing any shrivelled or mouldy cloves of garlic. Our garden garlic gave nice sized bulbs but with many small cloves, so I think I used at least 10 bulbs for a 250mL mason jar.
Crush, slice, or peel the cloves roughly – they don’t need to be perfectly trimmed or diced.
Once the jar was about 1/2 filled, I then topped it off with delicious raw honey from one of our local beekeepers. Cap it, making sure the garlic is well coated, and there is no residue on the lip of the jar.
Remember that when using fresh garlic (or any fresh herb with a high water content) in a solvent without oxygen to always keep the infusion in the fridge. Poor storage conditions may cause the proliferation of bacteria, especially botulism.
Let macerate in the fridge for about a week – then enjoy by the teaspoon!
This is the most delicious remedy for stubborn coughs and sore throats <3
Enjoy your local ingredients and comment below with your own experimentations!
Honey Infused Garlic Winter is ticking into springtime and a lot of our garlic braids are starting to germ!
The new Smart Center Outlet stores in Mirabell were not built on waste ground – they were built where some of the last lower Laurentian forest is, was. Not to mention prime agricultural land.
yes we are
Walmarts Legacy
Dairy Queen!
useless mall
Almost all foreign owned business offering low wages and a depressing view of the future. There are at least two 5 Guys within 15 minutes of each other so you won’t go hungry
how about a new Audi dealer?
JOBS!!!!!!! Our fun filled day at Smart Centers Montreal Premium Outlets The new Smart Center Outlet stores in Mirabell were not built on waste ground - they were built where some of the last lower Laurentian forest is, was.

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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PARANGA EXPERIMENTAL FOREST FARM
PARANGA EXPERIMENTAL FOREST FARM
Paranga is named after the Scarlet Tanager, a bird that nests on this 17 acre land situated in the Laurentian Forests of Quebec.The experimental part comes from the question we often ask ourselves here: can we gain a livelihood from this land and respect the integrity of the surrounding forest? The site was cleared in 2008 and the house completed (kind of) in 2010. Some of our current dreams and…
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laurentian trees
Here on these frayed posts along the highway is where we hold court and give visual evidence of our worshipping
Took the battery out of our 1984 Ford F150 and parked it for the next 4 months, got the chickens moved into a used car tempo and ate most of our winter supply of frozen chicken bought from another farm in Lachute. Digging in for the next few months awaiting the heart of winter. This time of year takes courage.
Cold December and Chickens Here on these frayed posts along the highway is where we hold court and give visual evidence of our worshipping…
Agroforestry
Shamanism and Forest Gardens: reconnecting the pathways to productivity. (is there a bustle in your hedgrow?) It could be argued that forest gardens were the precursor to present day agroforestry innovations; whereby the planting of trees alongside the planting of annual crops of grains or vegetables produces,eventually, a secondary crop of wood, fruit,nuts, and biomass, all the while providing…
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Herbal Grey
Time for a wee afternoon pickup, eh? If you’re like me and haven’t really been digging the black tea parade then you know what I’m missing. You know those giant bags of Twinings Earl Grey? That is what I am craving. Not any fancy Nepal Black or Assam Banaspaty or even Darjeeling. The cornflower and bergamot aroma are almost unmatched in the herbal world. Almost. I only say this because this…
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Topinambour
Helianthus tuberosus The topinambour; sunchoke; Jerusalem artichoke; any other names I am missing?! For years these Plants have been shooting up great green sprouts and soon enough October rolls around and they finally begin to flower. Topinambours are a staple to the NorthEastern NorthAmerican diet (or so they should be!) as they are perennial plants that deliver like annuals. Oddly enough,…
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Fermentation Basics
Lacto-fermentation as a “foodie” thing is of course raging in popularity right now. The simplicity of preparation, the dense aroma of semi-rotten, bacteria-eaten vegetables, the infinite variety. The fact that this dish (and it is a dish, never a side) is raw is also quite interesting as the process of fermentation releases mineral content and encourages enzymatic activity that many rawists are…
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